Green Eggs & Turkey Muffins


Good morning world 🌏

Happy Saturday –  I ❀ weekends and the opportunity it gives me to spend time with the people I love the most. It also allows me to do what I’m passionate about Cook and Dance. Often combined to a questionable Spotify playlist in the kitchen while the kids laugh at me.

This morning we started the day with a protein packed breakfast. The muffins are super easy to make and are great as breakfast, lunch or a snack pre or post a workout. They are also a Paleo friendly choice and gluten-free.

I served them with a roast pepper dip and a cold pressed juice that my cheeky Mr 2 years old helped me make.
Say hi to Lucas my cheeky πŸ’


Green Eggs & Turkey Muffins
8 free range eggs
1/2 cup almond milk
2 cups chopped up spinach
1 spring onion
1/2 zucchini
1 tablespoon of fresh chopped chive
1/2-1 turkey breast (depending on the size)
Coconut oil
Himalayan salt, pepper and paprika for seasoning

How to
Grease a muffin tin with coconut oil and preheat the oven to 180c.

Cut the turkey breast into small pieces and fry on medium heat, add the chopped up zucchini and spring onion fry until cooked.

Meanwhile crack the eggs into a bowl, add almond milk and seasoning whisk until combined. Add the chopped up chives, spinach and your fried zucchini, onion and turkey pieces.

Pour the egg mixture in the muffin trays. Bake in the oven for approx 20 minutes


Blueberry Smoothie Bowl


Happy faces all around with breakfast in the sun this morning. These breakfast smoothie bowls are super easy to make and keeps the whole family full for hours. It’s jam packed with goodies and if you like smoothies I’m sure you’ll like this one.

You can have this either in a glass or bowl. The reason I put it in a bowl is because my husband prefer it that way. He use to eat a lot of cereals in the morning and never felt satisfied “drinking” his breakfast. By having it in a bowl and topping it with seeds and berries he is getting use to the idea of having smoothies and are now loving them.

I hope you enjoy it!

1 cup cashew nuts (soaked)
2 cups coconut milkΒ  (or your choice of milk)
1 teaspoon cinnamon
1 avocado
5 dates
1 1/2 cup of frozen blueberries
2 teaspoons Amazonia Raw Energy


Suggestions for toppingsΒ 
Shredded coconut
Cocoa nibs

How To
Place all your ingredients in a blender and blend until smooth. Top with your choice of berries, nuts and berries

“Dinosaur” Breakfast Bowl


In Australia we have something called Godness Me Boxes. It’s a subscription based health food sampling service that arrives in a beautiful packed box every month. It has become a bit of a tradition in my household that the kids (read husband included) opens the box and get excited about the samples. The January box arrived yesterday so my 2 years old and I decided to open it this morning. Lucas loves dinosaurs so we’ve decided to make a Dinosaur Breakfast Bowl including one of the little sample pack- Good Green Stuff.


Cooking with the kids is something I love doing so I try to keep the process simple so they keep engaged yet learn about the produce and name of the things we are using.

The Dinosaur Smoothie Bowl certainly got us all roaring and ready for the day ahead.

Hope you like it too!


Breakfast on the go


Good morning 🌏

A couple of months ago I went to a typical Australian $2 shop and bought a few little jars and old milk bottles. I wasn’t sure what to use them for at the time but they’ve turned out to be brilliant when I prepare juices and one of my favourite “on the go” breakfasts – Coconut chia pudding

Chia puddings are super easy to make. I normally prepare them the night before and top it with whatever fruit or berries I fancy in the morning.

These are rough measurements as it comes down to what size jar/bowl you use
4 tablespoons Chia seeds
1/2 cup Almond milk
1/2 cup Coconut milk or for a creamier pudding I use coconut yoghurt
Organic honey for sweetener
Layer and top with cherries/mango/berries/banana and shredded coconut

How to
Mix it all the ingredients together.
Let it sit over night in the fridge. Stir it in the morning and if you find it to thick just add a bit more milk/yoghurt.

Good luck, hope you like it!

– If you want to make it for desert you can try a Cherry Ripe version by simply adding raw cacao, cherries, shredded coconut and honey

Baked Eggs In Portobello Mushrooms


These are great after a workout or if you have friends over for breakfast/brunch. I tend to change the filling depending on what I feel like. For these ones I used the following:
Portobello mushrooms
Olive oil
Spring onion
Salt reduced feta
Low fat ricotta
Free range eggs

How to:
Preheat the oven to 225c

Remove the stems from the mushroom caps. Brush both sides of the mushroom with olive oil and fry them lightly in pan for a minute or two. Transfer them over to an oven tray.

In a bowl mix chopped up tomatoes, zucchini, spring onion, basil, feta and ricotta. Season with salt, pepper and paprika. Spread a little bit of your mix into each mushroom cap. Crack one egg into each, centering the yolk in the cavity where the stem was to prevent it from moving around too much.

Carefully put the tray in the oven and bake until whites are cooked through and the eggs are done to your liking, about 15 minutes.

– Choose big mushrooms so it all fits in the cap
– Don’t wash your mushrooms with water as it adds liquid to them, just brush them clean
– Keep an eye on them at the end and only bake them until the white has hardened if you like a runny yolk

Not all muffin tops are bad


Blueberry & Banana Muffins

Good morning everyone,

With 2 kids in the house, we are normally up around 7am every morning. However, my hubby and I recently came up with a weekend deal so we can both enjoy a bit of “time out” and being spoilt with a cup of coffee and breakfast in bed before the day starts. I still haven’t mastered the no crumbs in the bed but it’s all worth it with these delicious breakfast muffins.

Not all muffin tops are bad
Bluberry & Banana Breakfast muffins

2 cups of almond meal
1 cup of hazelnut meal
2 teaspoons baking powder
1 teaspoon bicarbonate
2 teaspoons cinnamon
1 teaspoon vanilla paste or 1 Vanilla bean
2 tablespoons pumpkin seeds
1 tablespoon thinly sliced coconut (unsweetened)
1 banana
4 free range eggs
3 tablespoons organic honey
3 tablespoon coconut oil
125g of bluberries

How to:

Preheat the oven to 180c
Bake in the oven for approx 25min on 180c

Place all dry ingredients in a food processor; pulse 5 to 6 times to mix it all. Place in a large bowl.Make a well in center of mixture.

Rinse your food processor and then add the banana, honey and coconut oil. Pulse until it it’s all mixed.

Combined your banana mix and eggs. Add to the dry mixture, stir just until moist.

Gently fold your berrirs into batter. Spoon batter into muffin cups coated with coconut oil.

Bake for approx 15 minutes or until muffins spring back when touched lightly in center.


Breakfast In a Jar


Breakfast in a jar

Early morning breakfast in a jar – Berry Bliss!

Good morning everyone,
It’s often quite chaotic in my household in the mornings so a quick smoothie or things I can eat on the go has become my favorite thing. I’ve learnt to always have berries and bananas in the freezer so when I blend the smoothies they keep thick and cold for awhile.

Coconut water
Almond milk or Coconut milk
Frozen banana
Frozen raspberry
Frozen bluberries
Chia seeds
Alternatively – 1 scope of protein powder. I really like the fragmented paleo on from Amazonia

Top with crushed nuts and some more berries πŸ“πŸƒπŸŒ

– Remove the peel from the bananas before you put them in the freezer
– Buy fresh berries when they are on sale or from a farmers market and freeze them yourself

Berry Ricotta & Buckwheat Hot Cake

When I woke up this morning I couldn’t stop thinking about a ricotta hot cake I had a few months ago. It was a pretty naughty treat so I wanted to recreate a healthier version of it. This was the result πŸ“πŸ΄β˜•πŸŒž

Berry Ricotta & Buckwheat Hot Cake
1 cup Buckwheat flour
1 Vanilla bean
1 1/2tsp Baking powder
2 tbsp Coconut oil
4 Eggs
1 cup Almond mylk (milk of your choice)
1/3 cup Low fat ricotta
1tbsp Coconut sugar

How to:
Pre heat oven to 175c (fan forced)

Mix all the dry ingredients together in a bowl. Add the ricotta, coconut oil and milk. Mix well. In a seperate bowl whisk the eggs. Gently fold them in to your pancake mix and mix together.

Pour it all into a (oven safe) frying pan and bake in the oven for approx 20min.

Top with seeds and berries and serve with coconut syrup or maple syrup

Happy Sunday!